The chardonnay vineyard at Victory Point was planted in 2000 and has never been irrigated. Approximately one third of the vineyard is planted with the Mendoza clone and the remaining two thirds evenly spread between the Dijon clones 76, 95, 96 & 277.
At Victory Point vineyard, the 2011 vintage was heralded with below average rainfall. However, there were good falls of rain at critical periods in December and January which kept the vines in good condition to cope with the long summer period ahead. As the vines have never been irrigated the roots are now deep and established and they are strengthened to cope with the variances each vintage brings. This is, of course, what we are trying to achieve and the intensely flavoured fruit is reflecting the warm vintage.
The fruit for the Chardonnay was hand picked in small bunches, from 18th – 22nd February, 2011 at an average of 12.5 Baume.
On delivery to the winery the whole bunches are pressed to tank for brief settling, before being racked to barrel for primary fermentation. Once completed the wine is battonaged or stirred for 1 – 2 months after which maturation occurred for approximately another 7 – 8 months with a total of ten months on lees in a mix of new (40%) and 1 year old French oak barrels. The wine is assessed each year for the need for malolactic fermentation and in the 2011 vintage it was decided to maintain the natural acidity balance and no MLF was required. No acid was added.
The final blend is approximately 60% Mendoza, 20% of each clones 76 & 95 and the balance clones 96 & 277. Alcohol is 13.5%.
The wine was bottled with screw-cap closures in early February, 2012.
Perth Royal Wine Show 2013
Decanter World Wine Awards 2014
winegenius.com | 95 Points
“This Margaret River Chardonnay has endured the long hot summer of the 2011 vintage better than many of its competitors. Ripe and concentrated fruit is integrated with balanced oak, fine lees complexity and bright citrus acidity. 2013-2019”
James Halliday Wine Companion | 95/100
“Estate-grown (60% Mendoza and 40% Dijon clones), whole bunch-pressed, wild yeast barrel-fermented in French oak (40% new), 2 months stirring, plus 8 months maturation, no mlf. Bright green-gold, this is a very complex, rich chardonnay with white peach and nectarine neatly balanced by citrusy acidity.”